Stuffed Zucchini by Campbell's Kitchen

Stuffed Zucchini by Campbell's Kitchen

1

"When you're looking for an elegant side dish that tastes as good as it looks, give this recipe a try...it makes a great complement to most main dishes."

Ingredients

1 h {{adjustedServings}} servings 207 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 207 kcal
  • 10%
  • Fat:
  • 6.6 g
  • 10%
  • Carbs:
  • 32.5g
  • 10%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 391 mg
  • 16%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Cut the zucchini in half lengthwise. Using a melon baller, scoop the pulp out of each zucchini half, leaving an 1/8-inch-thick shell. Dice the pulp and reserve the zucchini shells.
  2. Heat the oil in a 10-inch skillet over medium heat. Add the onion, carrot and zucchini pulp and cook until the vegetables are tender, stirring occasionally. Stir in the rice and 1 cup sauce and cook until the mixture is hot and bubbling.
  3. Spoon the vegetable mixture into the zucchini shells. Place the filled shells into a 2-quart shallow baking dish. Top with the remaining sauce. Sprinkle with the oregano and cheese.
  4. Bake at 400 degrees F for 30 minutes or until the zucchini shells are tender.

Footnotes

  • Leftovers: This recipe is a great way to use up leftover rice.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

1
  1. 2 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

A simple and delicious recipe! I added quite a bit in terms of spices - more oregano, basil, parsley, S&P during cooking. I made it for a family christmas for about 20 people and expanded the re...